Quick and easy recipe! You can’t beat venison chili on a cold winter day. I have professional processors package our venison and the packages are approximately 1 lb each and I use two packages This chili recipe is hot and spicy! But you can always substitute the type of canned tomatoes and peppers if you want less spicy.
Start with thawing out two packages of venison burger. I prepare my vegetables first: Chop up the yellow onion and 6 crushed cloves of garlic. I sauté them together in grape seed oil until they are soft but not brown. I always sprinkle my vegetables with light salt and pepper to bring out the flavors. Set aside. I then chop up and sauté in the same fry pan the sweet red pepper and two jalapeño peppers. Set aside. Add more oil to the fry pan and add the venison and and cook through. In the last 5 minutes of cooking the venison, I add the vegetables to combine all the flavors. You can use a stock pot or crockpot for the rest of the preparation. A crockpot is perfect if you have time. I spray the crockpot with vegetable spray for easy cleaning later. Add the meat and vegetables with a slotted spoon. Add tomatoes and drained beans (see photo below for full description). Cook on high for two hours. If needed, you can add a cup of water if it is too thick. Turn on low for one hour. Now is the perfect time to taste test. Add sea salt, pepper, chili powder, onion powder, and cumin powder to taste. Spices will lose their strength if you add them at the beginning, so wait till the last hour to add you spices. You can keep the crockpot on low for hours and that is what makes it great for parties. Top off with shredded Hot Habanero Cheddar Cheese from Cabot!! Wow!!! Serve with corn muffins!
2 packages of venison burger
1 large to medium chopped sweet red pepper
2 jalapeño peppers cut in rings
1 large to medium chopped yellow onion
5 cloves of garlic crushed
Grapeseed oil (excellent for sautéing vegetables)
2 cans organic pinto beans
1 28 oz. can of whole plum tomatoes
1 14 oz can of diced tomatoes
1 14 oz can of hot chili style tomatoes
1 14 oz can of chili style tomatoes
1 10 oz can of Ro Tel mild or hot tomatoes with green chilies
Spices: chili powder, onion powder, sea salt, black pepper, ground cumin
Hot Habanero Cheese
That’s a beautiful presentation and explanation of the recipe. I appreciate all of the details, as I am not a good cook. Philip will enjoy this. Thank you for sharing.
Thank you, Pam!! It is truly easy. This is my shortcut version of my Mom’s recipe. Hope you enjoy it!!